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Old 05-04-2007, 07:13 PM   #11
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Thanks IC!!!


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Old 07-10-2007, 09:17 AM   #12
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When preparing mayo, I go along the lines of Vera, Andy and jpmcgrew (mix all ingredients together and add oil last)
However, there are two details that I don't overlook:
a) Mixing bowl and egg/s must be AT ROOM TEMPERATURE.
I fill the bowl with hot water, drain and dry before mixing eggs on it.
b) Before done adding all the oil, I add two tablespoons of boiling water.
I guess the egg and oil emulsion is very sensitive to the ingredients proportion; by increasing the temperature of the mix, you make it more forgiving. Perhaps the Dijon mustard you added was too cold?

Sorry for not having a better explanation. I am a mechanical -not chemical- engineer.

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Old 07-10-2007, 10:05 AM   #13
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Originally Posted by VeraBlue
I would have added the dijon with the egg, at the beginning, and then added the oil...
It might be the difference..
I'm pretty sure that's the culprit.

I always make mayo in my food processor. Whenever I've tried to use a blender, I end up with "juice." It never emulsifies.

The other caveat is to make sure all your ingredients (including the egg) are at room temperature.
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Old 07-10-2007, 11:22 AM   #14
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I use one of these to make mayo. Slow speed, and s-l-o-w-l-y add the oil are my hints.

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Old 07-10-2007, 02:15 PM   #15
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Once your mayo is emulsified, you cannot add any other ingredients, beit solid or liquid, and use a food processor or blender to incorporate it. You will overly agitate the properties that are holding the emulsification together and it will break. I seriously doubt that it was the temperature of the dijon, although it MIGHT be a very slight possibility. I've made tons of mayo and aioli and I have added both room temperature and cold ingredients to the finished product, beit gherkins, capers, diced veg., sriracha, ponzu, etc. The key is to fold it in using a spoon or spatula.

Remember that key point here was that the mayo had already reached the desired consistency BEFORE it lost it's emulsification. If it never emulsified and stayed runny, then it would most likely be due to the ingredients, temperature, and/or technique.

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